Yes lettuce, romaine to be exact. Sunday night was grill-a-palooza, great way of cooking a whole bunch of food for the week and not heating up my place. I started by grilling some zucchini I picked up a the farmer’s market, moved onto making small burgers using ground buffalo and used “kofta” style spices. Then grilling an head of romaine lettuce as the base of my dinner salad.
I am not sure who thought of trying to grill lettuce but I am so glad they did. I have had grilled Caesar salads at restaurants but had no idea how easy it is to do at home.
- 1-2 heads of romaine or more depending on how many people you are serving. I’d use half a head per person as a “dinner” salad with additional fixings and some sort of protein
- Olive oil
- Wash and pat dry your lettuce, remove any ugly leaves. Trim the bottom stem but do not cut off, this holds your half lettuce heads together for grilling.
- Preheat grill or grill pan to medium high heat
- Cut the head of romaine in half, brush or drizzle both sides with olive oil and grill starting cut side down for 2-3 minutes. You will get grill marks on the lettuce and it will wilt slightly. Turn over and grill back for another 2-3 minutes. Time may increase/decrease on how large your lettuce is as well as the heat of your grill.
You can simply season the grilled romaine with salt and pepper to taste or add a vinaigrette with other salad fixings, fresh tomatoes, cucumbers, carrots, etc.
Here was my dinner; grilled romaine with heirloom tomatoes, red pepper, cucumbers, feta cheese, homemade vinaigrette, grilled zucchini and kofta style buffalo burgers.